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Vietnam Arabica Natural G1

Vietnam Arabica Natural G1

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C O F F E E  P R O F I L E

Vietnam has a long, complex cultural history. There is evidence that early humans settled in the region at least 500,000 years ago, and the first Vietnamese states occurred nearly 5,000 years ago.

In the modern era, Vietnam was occupied by French troops during their first attack on Danang in 1858. Following this, as in so many other colonized countries, coffee came to Vietnam on the ships of French missionaries. The missionaries trialed different regions across Vietnam before determining that the Central Highlands were the best place to cultivate coffee. Interestingly, the first coffee planted in Vietnam was Arabica, not the Robusta that is so widely grown there today.

Robusta did not arrive in Vietnam until nearly 30 years later when, in 1908, the French brought Robusta, along with another variety, Excelsa, to the Central Highlands. Even after the arrival of Robusta, Vietnam did not immediately become the Robusta-producing giant that we know it to be today. The area under coffee cultivation continued to grow slowly.

Today, with a total production of about 30 million bags, around 95% of coffee grown in Vietnam is Robusta. Vietnam has the highest yields globally with an output of 2.8 tons of coffee per hectares. This is a full ton higher than the second-highest yield of 1.4 tons per hectare in Brazil.

While Vietnam is 13th in global Arabica production volumes, when Robusta production is included, Vietnam ranks second in the world for total coffee volume. Only Brazil has a higher production volume.

The history of coffee in the central highlands of Lam Dong province goes back almost 100 years. The climatic conditions, rich basalt soil and abundant rainfall make this one of Vietnam's most fertile agricultural regions. Coffee dominates among crops that include cocoa, tea, mulberry & pepper, but unusually for Vietnam it is high-quality Arabica that is emblematic of this region. In the Lam Ha district situated on the Di Linh Plateau, coffee is farmed at altitudes over 1000m above sea level. The original Typica variety has been augmented over time with Caturra, Catimor & Bourbon varieties and the resulting cultivation produces Vietnam's best Arabica by reputation.

Cupping Notes:  Woody aromas with plenty of roasted nuts and chocolate. Dominant flavour of chocolate with hints of malted barley, brown sugar and red apples. Big, thick and heavy body with a light malic acidity and a touch of citrus peel on the aftertaste.

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